My Chocolate Swirl Banana Bread is that perfectly nostalgic banana bread you love, but made gluten-free and swirled with chocolate . This is our family’s new favorite version, and I know you’ll love it too!
I know that everyone has their ideal banana bread. Your grandma made it…or your mom, or your sweet neighbor…you know that one.
So although nothing beats the nostalgia of my grandma’s banana bread, I certainly make enough variations on banana bread every year that I have plenty of second-bests to choose from.
My husband is banana bread’s biggest fan. He acts upset and wronged if there’s something “different” about it. Which is rough on me because I hate making the same thing twice.
“Wait, you don’t love the tahini swirl?!”
“WHY did you put tahini in it?!”
Yeah, that’s my life.
Anyways, I think I’ve nailed a close to perfectly nostalgic version with this one. It has a little chocolate swirl, happens to be gluten-free (something hard to pull off with my husband because he automatically deducts two points there), get’s all of its sweetness from roasted bananas and coconut sugar…this banana bread is legit lit.
Wait, slow your roll. Roasted bananas. Ok this is my secret sauce.
I rarely make banana bread because we INHALE bananas way too quickly to ever let them become over-ripe. But, the cheater cheater way to get over-ripe bananas is to roast them. You just throw them on a cookie sheet, skins on, and roast them for 20-25 minutes until they’re black and soft. So simple! You don’t even have to wait a week to have all of the ingredients you need now.
That Chocolate Swirl is really no pressure too. I mean, it is Chocolate Swirl Banana Bread, but if you get lazy pants, just throw in a handful of chocolate chips, I won’t tell on you. But seriously you just melt up some chocolate with coconut oil, drizzle half of it over a bottom layer of batter, then the rest over the top. Drag a knife around it it if you’re so inclined to get a bit of depth in it…and voila!
Now that you know my secret, are you ready to bake some Chocolate Swirl Banana Bread?
Chocolate Swirl Banana Bread
Recipe by Melissa @ Treats With A Twist
Makes one 4×8” loaf
2 roasted bananas*
2 large eggs
½ cup coconut sugar
1 tsp. vanilla extract
½ cup blanched almond flour
1 cup brown rice flour
1 tsp. baking powder
½ tsp. baking soda
3 Tbs. melted unsalted butter
¼ cup chocolate chips
¼ tsp. coconut oil
Line a loaf pan with parchment and butter exposed sides. Preheat your oven to 375 degrees F.
*If you don’t have over-ripe bananas, I highly recommend cheating by roasting your bananas. I throw 2 large bananas (skins on) on a sheet tray and roast them at 400 degrees for 20-25 minutes. Once they are totally black and bursting through the skins, they’re done. Let them cool. Remove the skins.
In a large mixing bowl, mash the bananas well. Then, start stirring in each ingredient in order (first the eggs, then the vanilla, then all of the dry ingredients) EXCEPT for the chocolate and coconut oil.
Once the batter is mixed, make your chocolate. Microwave (or heat over a double-boiler) the chocolate until melted. Then whisk in the coconut oil until smooth.
Layer half of the batter into your loaf pan. Then drizzle in half of the chocolate. Then layer the other half of the batter and drizzle the rest of the chocolate on top. I like to drag a knife through the chocolate too to get it to permeate the top layer.
Bake the loaf for 40-50 minutes, checking to see if a toothpick comes out clean.
Let the loaf cool on a wire rack. Cut, serve, enjoy!
Keep baked banana bread well-covered on the counter for up to 2 days, or in the fridge for 4-5.
To Print this recipe, simply copy and paste the text into a new document on your computer and hit print. I know it’s old school, but that’s just how it is for now. Thanks!
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